Break biscuits into the food processor
and pulse until you have fine crumbs.
Brush a little butter over the base and
sides of a deep 20cm flan tin. Stir the
remaining butter into the crumbs. Spoon
into the flan tin, then press over the base
and sides. Chill while you make the filling.
Stone and chop 3 of the apricots into
small chunks. Put the gelatine in a bowl,
cover with cold water, then leave to
soften for 10 mins. Break up chocolate
and put in a heatproof bowl with 100ml
of the double cream. Stand over a pan of
simmering water, then leave until melted,
stirring occasionally. Squeeze water out
of the gelatine, then stir into chocolate
mix. Take off the heat and stir until
dissolved. Beat the soft cheese and sugar
together. Whisk remaining cream until
stiff, then fold into the cheese. Fold in
the chocolate, followed by the chopped
apricots. Pour into the prepared tin and
chill for at least 4 hrs or overnight.
Line a grill pan with foil. Cut remaining
apricots into quarters, then place on the
foil, cut-sides up. Dust with icing sugar
and grill for a few mins until lightly
browned. Cool, then arrange over the
top. Shave some white chocolate curls,
then pile up in the centre of the
cheesecake and serve.